Allergen-Free Vegan Chili Recipe

Name: Allergen-Free Vegan Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28 ounce) can diced tomatoes; 1 (16 ounce) can pinto beans; 1 (16 ounce) can black beans; 1 (16 ounce) can kidney beans; 1 cup tomato juice (add more if necessary); 2 carrots, chopped; 1/2 medium onion, chopped; 2 garlic cloves, minced; 1 tablespoon cumin powder (add more if necessary); 1/2 teaspoon chili powder (add more if necessary); 1 tablespoon olive oil; red pepper flakes; salt and pepper (also to taste)

Servings: persons

1 (28 ounce) can diced tomatoes
1 (16 ounce) can pinto beans
1 (16 ounce) can black beans
1 (16 ounce) can kidney beans
1 cup tomato juice (add more if necessary)
2 carrots, chopped
1/2 medium onion, chopped
2 garlic cloves, minced
1 tablespoon cumin powder (add more if necessary)
1/2 teaspoon chili powder (add more if necessary)
1 tablespoon olive oil
red pepper flakes
salt and pepper (also to taste)

1
Heat the olive oil in a large saucepan on medium heat or so.
2
Add the onion, garlic, and carrots and stir until it's golden brown (about 10 minutes or so).
3
Add cumin and chili powder and stir for a few minutes.
4
Wash the canned beans and add them along with the canned tomatoes (with the juice) and the tomato juice. Usually I'll taste the chili and see if it needs more cumin or chili powder.
5
Add the salt, pepper, and red pepper flakes to taste.
6
Bring the chili to a boil, then reduce the heat to medium-low to let it simmer. If needed, add more tomato juice.
7
Simmer for 45 minutes, then serve over rice.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (28 ounce) can diced tomatoes, 1 (16 ounce) can pinto beans, 1 (16 ounce) can black beans, 1 (16 ounce) can kidney beans, and more.

Yes, Allergen-Free Vegan Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Allergen-Free Vegan Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions